Wild Rice with Spinach, Feta, and Tomatoes
I think it’s finally safe to start packing up the winter sweaters and jackets and start bringing out summer dresses and shorts. Mother nature seems to have finally made up her mind regarding the weather and I could not be more pleased! Joe and I got our garden planted yesterday and now I’m looking out the window keeping my fingers crossed that something will grow. I have dreams of juicy tomatoes and yellow squash with some nice peppers to add even more flavor and color to my summer recipes.
I have done wild rice recipes before but I’m trying to incorporate more leafy greens into my diet. With that I’m also trying to not saute them to death or coat them in butter in an attempt to make them into something they’re not. With this recipe I added them straight to the rice, allowing the heat of the dish to wilt them until they were perfect and tender. At the last moment I also added some chickpeas in order to make it a more well rounded dinner, instead of the side for the bbq tofu that never happened.
2 cups wild rice
1 cup chopped tomatoes
2 cups spinach, well washed and loosely torn
1/3 cup feta, chopped
1 1/2 cup chickpeas, well rinsed and drained
- Cook the wild rice per the instructions on the bag/box. In the last three minutes of cooking add the tomatoes, spinach, feta, and chickpeas. Stir well and then cover for the remainder of the cooking time. Serve!
I served the rice with oregano bread and it was just right although in the future I’ll probably add a nice side salad.